Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sharp cheddar cheese,
Preferably white
1 Stick softened sweet butter
2 Teaspoonfuls or so of Dijon
Mustard (or to taste)
Cayenne pepper to taste
1/4 c Or so of dry sherry
1 To 1 1/2 cups chopped
Toasted pecans
Garnish: finely sliced
Chives

Grate the cheddar cheese while very chilled, but then let the grated
cheese get back to room temperature. In the bowl of a food processor,
whirl the cheese, butter, mustard, sherry and cayenne pepper until
smooth and creamy

Transfer to a mixing bowl, cover and refrigerate until needed. (You
can do 2 weeks before serving.) Remove from refrigerator 1 hour
before serving; fold in the nuts and repack into four 1 cup ramekins
of crocks. Dust with chives for garnish

Serve with crackers, or a crunchy vegetable like celery or fennel or
jicama.

Yield: 3 to 4 cups

COOKING MONDAY TO FRIDAY SHOW #MF6617

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